Potato and broccoli casserole

Potato and broccoli casserole

1 head fresh broccoli, cut into florets

6 large potatoes, cubed

12 ounces condensed cream of broccoli soup

2 1/2 cups shredded cheddar cheese

1 cup sour cream

1 tsp Dijon mustard

1 cup crushed saltine crackers

Bake 45 minutes to an hour at 325 in a lightly greased dish.

In a large bowl mix together soup, cheese, sour cream, and mustard.

Stir in potatoes and broccoli.

Spoon into casserole dish.

Top with crackers.

I think next time I'll pre-boil the potatoes to give them a head start. And I'll use something different

for the crumb topping. But otherwise a good meal.